Rye Loaf

Knead all the ingredients until you achieve a smooth and homogeneous dough.

Let the dough rest for 15 minutes, covered with a plastic sheet, at a temperature of 24–26°C.

Divide the dough into the desired weight (350 g) and shape it into loaves, then place them in proofing baskets generously dusted with flour.

Let it rise for about 60 minutes in a proofing chamber at a temperature of 30°C and 75% humidity.

Before baking, flip the loaves, score the surface, and bake at a temperature of 220°C for approximately 35–40 minutes.

For the last 10 minutes, open the steam vents.